French Frdays with Dorie

Tuesday, September 29, 2009

Chocolate-Crunched Caramel Tart

My oh my! I get tired of all the superlatives I toss Dorie's way - but each week I am more and more amazed at how fabulous her desserts taste.

I made individual tarts this week, cutting in half the caramel layer and ganache filling. I had a small amount of ganache left over and a spoonful of caramel remaining - I quickly gave that a taste test. It passed.

I used macadamia nuts instead of peanuts because I just don't care much for peanuts. I chopped the nuts fairly finely because I was putting them into a smaller pan. I think that was the right the way to go - plus I am a compulsive chopper and I just don't have a coarse chop in my repertoire!

I was a bit afraid that I had scorched the sugar when I was making the caramel, but it was good - heck - it was very good.

I did overcook the crusts a tad - they do go from pale blond to brunette very quickly - especially when they are tiny - but they are still quite tasty.

This is a very rich dessert and I will be making it for the chocoholics in my world when they need a fix. The recipe was posted online at Chocolate Moosey by Carla or is, of course, available in the Book - Baking From My Home to Yours.